Pasta on the Plate

As chef Felipe Rojas-Lombardi wrote in The Art of South American Cooking, “one of the most satisfying foods in the world is pasta.” Happily, pasta is a universal food, complimentary to many other foods, and adaptable to many cuisines around the world.

Click on one or more countries to find national or regional expressions of the healthy pasta meal, each creating a perfectly balanced lunch or dinner in a single plate or bowl. Take a virtual tour around the world from your kitchen. You may find you agree with Sophia Loren: “Everything you see I owe to spaghetti.”

Tips on Cooking Pasta

Pasta tastes its very best when eaten right after it’s cooked. The golden rule is to cook pasta al dente, neither too raw nor too cooked. To taste pasta at its finest, just follow these simple guide- lines and cooking times: Pour a generous amount of water (1 liter/1 quart per 100 grams/1/3 pound of pasta) into the pot, and place pot on high heat. Add salt (10 grams/2 teaspoons per liter/quart of water). When the water begins to boil, add the pasta to the pot. Let the water return to a boil, stir- ring the pasta from time to time, cooking it for the “boiling time” displayed on the pasta label. Use a colander to drain the pasta. Add your favorite sauce, mix well and serve hot.

I.P.O. International Pasta Organisation Secretariat General c/o AIDEPI - Associazione delle Industrie del Dolce e della Pasta Italiane -
Viale del Poggio Fiorito 61 00144 Roma, Italia Tel. +39 06 8091071 Fax +39 06 8073186 -